By Daniella Franzese-Boyett
What is better than tea and pancakes?
Answer...pancakes that contain tea of course!
I don't know about you but I love breakfast, I think it is the most important meal of the day and the one I look forward to the most.
I find the smell of cooking pancakes so comforting and this recipe is so quick and easy that I really look forward to making them.
Matcha is great to cook with and adds that little antioxidant boost so really compliments this recipe. (see my matcha blog)
These delicious and indulgent pancakes are truly my dream breakfast, I hope you enjoy them too!
Makes 8 pancakes.
- 2 tsp matcha powder
- 100ml milk
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp maple syrup
- 3 eggs
- 25g butter, melted plus extra for frying
To serve (optional)
- blueberries and/or raspberries
- natural yoghurt
- maple syrup
- Put the matcha, flour, baking powder, maple syrup and melted butter into a bowl. Crack the eggs and whisk them into the mixture, slowly add the milk continuing to whisk until the mixture is smooth and lump-free.
- Melt a small knob of butter in a large non-stick pan and start frying the pancakes using approx 2-3 tbsp of the batter for each one. Cook them for 2-3 mins then flip over and cook for another minute on the reverse.
- Serve the pancakes stacked up, add the fruit, a couple of tablespoons of yoghurt and drizzle over the maple syrup.
A tried and tested nut-free recipe.